Slow Cooker Chana Masala

mix up the ingredients in the slow cooker for six hours

8 -10 servings

1 29- oz can chickpeas drained

1 medium onion

2 large tomatoes

2 tbsp tomato paste

2 large potatoes cut a small dice (optional. Chana Masala usually doesn't have potatoes)

4 cloves garlic

1- inch piece of ginger chopped

2 leaves bay

1/2 tsp cumin

1 tbsp coriander

1 tbsp chana masala powder can sub with garam masala

1/4 tsp turmeric

1 tsp chaat masala

1 tsp paprika

1 tsp cayenne adjust to taste

1/4 cup chopped coriander for garnish

Salt to taste

1. Puree the onions, tomatoes, garlic and ginger
2. Place in the crockpot along with the rest of the ingredients, except the salt and the coriander leaves
3. Add 3 cups water and set the slow cooker on high. 
4. Let the chana masala cook for six hours. Check occasionally and add water if needed.
5. After six hours, add salt and coriander leaves and mix well.
6. Serve with rice or rotis.

Source: http://holycowvegan.net/slow-cooker-chana-masala/